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Banana Cream Pie with Rum Caramel Sauce

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“I found this is in a "cooking with rum" article by the LCBO. I haven't tried it, but it looks absolutely decadent, so I couldn't resist posting it. Prep time is a guess.”

Ingredients Nutrition


  1. To make custard, bring milk to a boil over medium heat.
  2. If using vanilla bean, add it, cover the pan and leave over low heat to infuse for 10-15 minutes.
  3. Alternatively, add vanilla extract after milk boils.
  4. Meanwhile, whisk egg yolks with sugar until creamy.
  5. Whisk in flour.
  6. Mix until well blended.
  7. Strain milk, stirring gradually into egg yolk mixture.
  8. Beat together.
  9. Return mixture to a clean pot.
  10. Bring to boil, stirring constantly.
  11. If lumps form as it thickens, whisk until custard is smooth.
  12. Bring to boil and then simmer 1 minute.
  13. Cool to room temperature and put plastic wrap on top of custard to that a skin doesn't form.
  14. For caramel sauce, combine water and sugar in small, heavy, deep pot.
  15. Place over high heat.
  16. Boil, without stirring, until golden caramel colour (About 7 minutes).
  17. Remove from heat and immediately stir in cream and rum carefully because mixture will bubble up.
  18. Set aside to cool.
  19. Preheat oven to 350 degrees.
  20. Combine crushed cookies and butter and pat into 9" pie plate.
  21. Bake 10 minutes and cool.
  22. To assemble: Combine bananas, rum and sugar.
  23. When custard is cold, fold bananas into it.
  24. Spoon into ginger crust.
  25. Serve drizzed with caramel sauce.

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